Cap Cay with broccoli and duck

Ingredients for 2 servings:

• 300 g duck meat (leftover Peking duck)
• 400 g Peking duck bones
• 1 stalk(s) leek
• 3 cups water
• 1 tbsp soy sauce, dark (Kecap Tim Ikan, see my recipes in the database)
• 2 tbsp sauce (spring roll sauce, Thailand)
• 1 tsp chicken broth, stock
• 1 tsp, heaped tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 small broccoli
• 1 small cauliflower
• 1 small carrot(s)
• 2 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 3 leaves of white cabbage
• 10 g ginger, finely diced, fresh or frozen
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

How to turn leftover Peking duck into a delicious side dish for rice. Recipe from Beijing, China.

Chop the leftover meat from a Peking duck into bite-sized pieces. For the broth, wash the leek, remove any wilted leaves, and cut it crosswise into approximately 1 cm wide pieces. Cook the duck bones with the water and leek in a pressure cooker on level 2 for 30 minutes. Let it cool, drain, and mix in the remaining ingredients. Cut 2 cm off the bottom of the stalks of the washed broccoli and cauliflower and remove about 1 cm of the florets, including the stalks, from the top. Chop the large florets into bite-sized pieces. Cut the upper, unwoody parts of the stalks crosswise into approximately 2 cm wide rolls. Peel the stalks that are woody at the edges and cut them lengthwise into strips, then trim them to about 2 cm. Keep the stalks and florets separate. Wash the carrot, trim both ends, peel, and slice them into approximately 3 mm thick slices using a corrugated slicer. Wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green core and seeds. Wash the fresh red chili peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the small green chili pepper, cut thinly crosswise, leaving the seeds, and discarding the stem. Use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib, cut thinly crosswise into slices, and add to the cabbage stalks. Chop the leaves into pieces approximately 2 x 3 cm in size. Heat a wok, add both oils, and heat until hot. Add the cabbage stalks and carrot slices and stir-fry for 2 minutes. Then add the remaining ingredients and stir-fry for 1 minute. Add the duck meat and stir-fry for another minute. Deglaze with the stock and simmer for 1 minute. Remove from heat, transfer to a serving dish and serve as a side dish with white or colored rice.